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Completed honey garlic pork chops in a cast iron pan.

Easy Honey Garlic Pork Chops

Samantha Erb
Honey garlic pork chops are so unique — and super tasty! Made with simple ingredients like honey, garlic, apple cider vinegar, and hot sauce, they’re tender, sweet, and tangy.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner Recipes
Cuisine American
Servings 4
Calories 478 kcal

Equipment

Ingredients

  • 4 1-inch thick bone-in pork loin rib chops about 8 ounces each
  • ½ teaspoon kosher salt plus more to taste
  • ½ teaspoon freshly ground black pepper plus more to taste
  • 4 tablespoons unsalted butter divided
  • 6 cloves garlic minced
  • 2 cups chicken broth
  • 1 teaspoon ‘Better Than Bouillon’ roasted chicken base
  • ¼ cup honey
  • ¼ cup low-sodium soy sauce
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon hot sauce
  • chopped green onions for garnish

Instructions
 

  • Season both sides of the pork chops with ½ teaspoon salt and ½ teaspoon pepper.
  • Heat a large skillet over medium-high heat and add 2 tablespoons butter. Once the butter starts to foam, add the pork chops.
  • Fry the pork chops until they are lightly browned, and an instant-read thermometer registers 135-140°F. Transfer the meat to a plate or platter.
  • Reduce the heat to medium, add the remaining 2 tablespoons of butter, and scrape up any browned stuck-on bits. Add the garlic and fry until fragrant.
  • Add the chicken broth and stir in the ‘Better Than Bouillon’ until it's combined.
  • Add the honey, soy sauce, vinegar, and hot sauce and stir until it's dissolved. Season it to taste with salt and pepper.
  • Let the sauce cook for 3-5 minutes, then add the pork chops to the pan.
  • Cover the pork chops in the sauce and simmer them for approximately 5 minutes or until the instant-read thermometer registers 145°F. While the chops simmer, baste them frequently with the sauce.
  • Garnish with the chopped green onions, if desired.

Notes

  • Do not discard the browned bits at the bottom of the pan. These leftover bits from cooking the meat add more flavor to the sauce.
  • If you don’t have low-sodium soy sauce, you may not need to add additional salt to the sauce.
  • When checking for doneness, it’s best to take a temperature reading close to the bone, as this part of the porkchop takes the longest to cook.
  • Depending on your pork chops' thickness, you may need to reduce/increase cooking time.

Nutrition

Calories: 478kcalCarbohydrates: 21gProtein: 38gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 149mgSodium: 1429mgPotassium: 701mgFiber: 0.3gSugar: 18gVitamin A: 366IUVitamin C: 2mgCalcium: 56mgIron: 2mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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